Simple Homemade Refrigerator Pickles

Short on canning time but long on cucumbers? I've got a quick and simple way for you to preserve your havest and have some fun playing with different flavors!

Cuisine Pickling
Prep Time 10 minutes
Refrigeration 2 days
By Niki Dee


  • 1 cup filtered water
  • 1/3 cup apple cider vinegar (white and rice wine are good too)
  • 1/3 cup organic sugar
  • 1 to 2 tsp sea salt salt with iodine will make your pickle murky
  • cucumbers slice, dice, rounds either peeled or not. Your choice!
  • sliced onion or green onion
  • garlic

Optional (but don't stop here - so many choices):

  • Fresh herbs like dill, thyme, cilantro Experiment!
  • peppercorns
  • mustard or celery seeds


  1. In a mason jar add water, vinegar, sugar and salt. Put on lid and shake to combine. Be sure the sugar and salt have dissolved.

  2. In another jar, add your cucumbers along with veggies and herbs of your choice.

  3. Pour brine over top of cucumbers. All the cucumbers should be covered by the brine!

  4. Place jar in the fridge and let rest for 48 hours. The flavors develop over time to try to make it past 24 hours... but it's ok if you don't.


  1. You don't have to add the sugar. I like how it counterbalances the vinegar but play with the recipe and see what you like best. Be SURE to add at least 1 tsp salt though, do NOT leave out the salt.